Easy Make-Ahead Mashed Potatoes
Easy to make ahead of time, these simple mashed potatoes will be the most popular dish on your dinner table.
Like me, I’m sure you’re busy in the kitchen preparing everything else that must go on holiday table.
And you know the expression, “Too many cooks in the kitchen.”
That’s why I will whip up a pot of mashed potatoes days ahead and finish them off just before the big dinner.
That way I eliminate the mess, mashing at the last minute and the cleanup. Plus I maintain my sanity.
The trick is holding off on the butter until you are ready to serve.
Once you are ready to serve it's time for the creamiest potatoes. Melt the butter first. Place the refrigerated potatoes in a pot on the stove or pull out the crockpot. Reheat slowly adding the butter as you go.
Here are a few tips for the creamiest, most delicious potatoes:
Stick with Russet or Yukon Gold potatoes.
Place your potatoes in cold salted water then bring to a boil.
Never leave your boiled potatoes in the water. Drain them immediately.
Use a potato ricer or masher and don’t over mash.
The more fat in your milk or cream, the creamier your potatoes will be.
Warm your milk and butter before adding to your mashed potatoes.
- 8-10 Idaho Russet or Yukon Gold potatoes
- 3/4 cup whole milk or heavy cream
- 1/2 cup butter, melted